|Our grandpa said, "It looks like someone went waterskiing across this pie!"|
“According to Grandpa, bumbleberries are burple and binkel berries that grow on giggle bushes, so named because they giggle when the berries ripen and the bush begins to quake, and at the precise moment that they ripen, they giggle. If you were to eat a berry while it was giggling, you would spend the rest of your life giggling!”
Bumbleberry Pie (recipe from Taste of Home)
1 ¾ cups sugar
5 T. cornstarch
3 cups chopped fresh or frozen rhubarb, thawed*
1 medium tart apple, peeled and chopped
1 cup fresh or frozen raspberries
- In a large bowl, combine sugar and cornstarch. Stir in rhubarb, apple, and raspberries; toss gently to coat. Let stand for 15 minutes.
- Line a 9-inch pie plate with bottom pastry; trim to 1 inch beyond edge of plate. Spoon filling into crust. Roll out remaining pastry to fit top of pie. Cut slits in pastry. Place pastry over filling; trim, seal, and flute edges. Cover edges with foil.
- Bake at 375 degrees for 25 minutes. Remove foil and bake 30-35 minutes longer or until crust is golden brown and filling is bubbly.